Trout (ishkhan) in Norse style
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
CaloriesProteinsFatsCarbohydrates
314.1
kcal39.9g
grams4.2g
grams24.7g
gramsTrout
200
g
White wine
35
ml
Tarragon
10
g
Spring onion
50
g
Ground red pepper
to taste
Salt
to taste
Fresh herbs
to taste
1
Gut the cleaned fish without cutting the belly, through the hole formed after removing the gills.
2
The gutted fish should be rinsed well.
3
Sprinkle salt and pepper inside the fish's belly.
- Salt: to taste
- Ground red pepper: to taste
4
Then fill with finely chopped tarragon leaves, green onions, and washed plums (fresh or dried).
- Tarragon: 10 g
- Spring onion: 50 g
- Cherry plum (alycha): 10 g
5
Roll the prepared fish into a ring. For this, insert the tail fin into the hole in the fish's lower jaw.
6
Place clean sticks crosswise in a pot, pour in white grape wine, place the fish on the sticks, and simmer for 18–20 minutes.
- White wine: 35 ml
7
Serve the trout hot or cold, garnish with greens, and serve narsharab and pomegranate seeds separately.
- Fresh herbs: to taste
- Narsharab (pomegranate sauce): 20 ml
- Pomegranate seeds (arils): 55 g